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INDONESIA
Jurnal Teknologi Industri Pertanian
Published by Institut Pertanian Bogor
ISSN : 02163160     EISSN : 22523901     DOI : 10.24961/j.tek.ind.pert
Core Subject : Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Engineering Industrial & Manufacturing Engineering
The development of science and technology in agriculture, has been instrumental in increasing the production of various agricultural commodities. But climate change is also uncertain world led to decreased agricultural productivity. World energy crisis resulted in higher prices of agricultural commodities due to competition between food and energy are higher. Efforts to utilize biomass (agricultural products) has started a lot of research, not only as raw material for bioenergy, but also in an attempt to exploit agro-products into valuable economic products, and realize clean production in agro-industry.
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Articles 15 Documents
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Search results for , issue "Vol. 30 No. 3 (2020): Jurnal Teknologi Industri Pertanian" : 15 Documents clear
ANALISIS POTENSI JEJAK KARBON LIMBAH CAIR DAN LISTRIK PADA PROSES PENYAMAKAN KULIT Aditya Wahyu Nugraha; Ono Suparno; Nastiti Siswi Indrasti
Jurnal Teknologi Industri Pertanian Vol. 30 No. 3 (2020): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2020.30.3.256

Abstract

Leather is a product obtained from the conversion process of raw skin/hide into leather. The process generate a number of wastes with a high pollutant content, especially waste water. The waste contributes to the formation of carbon emission. Awareness on environmental sustainability also requires the industry to improve its production system to make it more eco-friendly. Improvements will increase production and the industry reputation. Before making improvements to the production system, it is necessary to carry out an analysis related to the carbon emissions produced in producing a product. The objectives of this study were to calculate carbon emission (carbon footprint) that generates in the leather tannery process and to give alternative strategy for the environmental improvement. The research used primary data and secondary data. This research was carried out with the processes identification, carbon emission sources identification, an analysis of the carbon emission potential amount, and a study of strategies to minimize carbon formation in the tannery. The results of the analysis showed that electricity and wastewater were sources of carbon in the production process of leather. The total of carbon emission formed in the leather tanning process was 1,692.17 kg CO2 eq per batch, where wastewater contributed more than electricity. Further analysis showed that 1 m2 of leather produced 8.08 kg CO2 eq of carbon. The strategies that can be taken to reduce carbon emissions are engineering processes, material substitution, and using eco-friendly materials. Keywords: carbon footprint, leather, tannery
PENGEMBANGAN STRATEGI BISNIS RESTORAN SEGMEN ATAS DI YOGYAKARTA DENGAN PENDEKATAN CRITICAL SUCCESS FACTORS Edouard Aryadi Supriyadi; Wahyu Supartono; Didik Purwadi
Jurnal Teknologi Industri Pertanian Vol. 30 No. 3 (2020): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2020.30.3.265

Abstract

Yogyakarta is the right place to run a culinary business because of Yogyakarta's status as a city of culture, education city, and tourist destination, so it requires restaurant facilities, including for the high class segment. The right business strategy is needed to minimize the risk of competing and maximize the advantages of competition. The object of this research was GW restaurants and the comparisons were LD and SS restaurants. This research was aimed at identifying success factors, analyzing the business environment, and developing its business strategy. This research used descriptive-qualitative techniques with Critical Success Factors (CSF) and SWOT approaches. GW restaurants had Critical Success Factors, namely clear concepts, strong customer relationships, cultural interests, managing a competitive environment, good customer relationships, and determining the right location/place. The business environment consisted of internal and external. The development of its business strategy is to improve the quality of employees, improve the quality of its products and innovations, favor specific menus, increase service time, and conduct advertising promotions and expand the network with social media. Keywords: business strategy, critical success factors, restaurant
ANALISIS PREFERENSI PETANI TERHADAP MODEL KEMITRAAN KELAPA SAWIT DENGAN METODE ANP (ANALYTIC NETWORK PROCESS) Suparjan; An Naafi Yuliati Lathifah
Jurnal Teknologi Industri Pertanian Vol. 30 No. 3 (2020): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2020.30.3.271

Abstract

The palm oil’s partnership model in Indonesia, which is dominated by smallholders in practice, still finds injustices where farmers do not have the same bargaining power as the company although their relationship is as partners. This study aimed to develop a partnership model that considers the conditions of farmers as part of a valuable partner to carry out equality in the partnership itself using indicator profitability, social welfare, and replanting. The Analytic Network Process (ANP) was used to determine the priority of indicator in partnership model considered as the most important for oil palm farmers by comparing the available criteria and alternative factors. It is known fro this study that the oil palm farmer chooses the priority of model partnership with cooperation model and the criteria for agreement, transparency, and saving mechanism for replanting farmers in developing a model of the partnership of oil palm farmers in Indonesia. Keywords: analytic network process, partnership model, oil palm farmers
A PRODUCTION PLANNING OF MIXED CHAMPIGNON PRODUCT TO OPTIMIZE PROFIT GAINED BY PT X Muhammad Arif Darmawan; Karsi Widiawati
Jurnal Teknologi Industri Pertanian Vol. 30 No. 3 (2020): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2020.30.3.281

Abstract

PT X adalah perusahaan di bidang agroindustri khususnya pada komoditas jamur kancing. Jamur kancing memiliki umur simpan yang pendek sehingga harus segera dijual ke konsumen atau diproses menjadi produk olahan. Jumlah permintaan jamur tidak pasti, menyebabkan terjadinya kelebihan atau kekurangan produksi baik pada produk segar maupun olahan. Oleh karena itu, perlu untuk menghitung rencana kombinasi produk yang dapat memenuhi tujuan yang diinginkan dan mendapatkan solusi yang memuaskan. Penelitian ini menggunakan metode goal programming dalam perencanaan produk kombinasi. Penelitian ini juga menggunakan permintaan produk dan ketersediaan bahan baku dari Januari 2017 hingga Desember 2019. Selain itu, data kebutuhan bahan baku, jam tenaga kerja, biaya produksi, dan harga setiap produk juga digunakan. Data historis terkait jumlah permintaan dan ketersediaan bahan baku digunakan untuk meramalkan jumlah permintaan dan ketersediaan bahan baku pada periode perencanaan menggunakan model ARIMA. Penentuan tingkat prioritas yang digunakan dalam pemodelan goal programming pada penelitian ini menggunakan pairwise comparison. Berdasarkan hasil perencanaan yang telah dibuat untuk bulan Januari 2020, total jumlah produksi fresh champignon yaitu 22.584 kg, produk 250 mL whole champignon sebanyak 4.499 unit, produk 900 mL whole champignon sebanyak 2.571 unit, produk 250 mL sliced champignon sebanyak 4.567 unit, produk 900 mL sliced champignon sebanyak 32.306 unit, dan produk canned champignon sebanyak 85 unit. Model peramalan yang digunakan dalam penelitian ini representatif berdasarkan verifikasi yang telah dilakukan. Kata kunci: jamur kancing, goal programming, perencanaan produksi, ARIMA
STRATEGI PENGEMBANGAN INDUSTRI KREATIF UNTUK INOVASI Hesty Heryani; Agung Cahyo Legowo; Indra Prapto Nugroho
Jurnal Teknologi Industri Pertanian Vol. 30 No. 3 (2020): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2020.30.3.290

Abstract

Changes are very fast and full of uncertainty, such as the current condition of COVID-19, which makes it very difficult for supply chain managers even though they already have a very good regularity. Changes in consumer preferences are very fast and even difficult to predict. The purpose of research and development was to identify the factors that influence the performance and competitiveness of the creative industry for innovation. It needed to be informed that the development strategy was not only providing information, availability of goods, money, and innovation, but there were pluses in terms of developing knowledge, knowing the strength map, implementing efficiency accompanied by value. Analysis of Strengths, Weaknesses, Opportunities, and Threats (SWOT) was used in determining alternative strategies, while the analysis focus strategy used the Quantitative Strategic Planning Matrix (QSPM) method by considering the Total Attractiveness Scores obtained. For this reason, the potential and challenges in a series of processes (transformation activities and transaction activities) of a product must be carefully scrutinized, so that added value can be created at each stage. The results of the SWOT analysis resulted in five alternative strategies, which were then followed by a QSPM analysis to obtain the total attractiveness scores. The results of the analysis gave the highest total value on the importance of potential resource availability with a value of 15.862 followed by the second to fifth order, the need to understand rapid market changes (14.840), build partnerships (14.646), standardized and sustainable products (14.123) and develop efficiency principles for competitiveness (12.288), respectively. Recommendations are given that resource potential and rapid response to market demands in addition to the other three factors should be considered in the development strategy for innovation in creative industries. Keyword: COVID-19, innovation, SWOT, QSPM, total attractiveness scores
ENKAPSULASI CAMPURAN MINYAK ATSIRI SEBAGAI PRODUK SEDIAAN AROMATERAPI DENGAN TEKNIK KOASERVASI KOMPLEKS Annisa Putri; Meika Syahbana Rusli; Dwi Setyaningsih
Jurnal Teknologi Industri Pertanian Vol. 30 No. 3 (2020): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2020.30.3.299

Abstract

Essential oils are used as raw materials in the flavors and fragrances industry. Essential oils contain active compounds that are volatile at ambient temperature so that it is unstable to environmental changes. Complex coacervation is one of the techniques used in the encapsulation process to protect the active material. Essential oil blends were encapsulated by gelatin and maltodextrin as wall material and sodium tripolyphosphate as crosslinking agent. The objective of this study was to analyze the effect of the proportion between essential oils, wall material, and crosslinking agents on the yield, loading capacity, and encapsulation efficiency. The results showed that the optimum formulation for microcapsules was the essential oil and wall material ratio 1:2 and crosslinking agent concentration of 3%, with the yield of 45.18%, loading capacity of 5.37%, and encapsulation efficiency of 92.20%. The microcapsule size obtained was 0.1475 μm with polydispersity index of 0.410. Key words: complex coacervation, encapsulation, essential oil, gelatin, maltodextrin
INDEKS SUBJEK VOLUME 30 Jurnal Teknologi Industri Pertanian
Jurnal Teknologi Industri Pertanian Vol. 30 No. 3 (2020): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Agent -Based Modelling Double Exponential Smoothing, ABMDES 363 Crosslinking- 300 Risk- 160 Aggregate Risk Potential, ARP 25, 160 Agroindustri 138, 234 Agrowisata Terintegrasi-, ATA 138 -Apel 341 -Buah 338 -Kopi 207 -Nilam 53 Alas Kaki 43 Analisis
INDEKS PENULIS VOLUME 30 Jurnal Teknologi Industri Pertanian
Jurnal Teknologi Industri Pertanian Vol. 30 No. 3 (2020): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Abdullah, R. 167 Adnan, A.A. 180 Agusti, F.A. 151 Ali, M.M. 308 Ardiansyah, R. 234 Arkeman, Y. 100, 362 Darmawan, M.A. 281 Darmawati, E. 1 Darusalam, L.Y. 244 Djatna, T. 82 Dzulkarnain 53 Erni, N. 167
INDEK DAFTAR ISI VOLUME 30 Jurnal Teknologi Industri Pertanian
Jurnal Teknologi Industri Pertanian Vol. 30 No. 3 (2020): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Volume 30 Nomor 1, 1 - 127 April 2020 RANCANGAN MODEL PURWARUPAKEMASAN KOPI SPECIALTY Zulkarnain, Machfud, Marimin, Emmy Darmawati, Sugiarto............................................................................................................................ 1 ANALISIS DAN PENENTUAN STRATEGI PERBAIKAN NILAI TAMBAH PADA RANTAI PASOK KELAPA SAWIT (STUDI KASUS PROVINSI RIAU) Petir Papilo, Diki Prasetiyo, Misra Hartati, Ekie Gilang Permata, Afdhol Rinaldi.............................................................................................................................. 13 PENINGK ATAN KINERJA, MITIGASI RISIKO DAN ANALISIS KELEMBAGAAN PADA RANTAI PASOK CABAI MERAH DI KABUPATEN GARUT Maulida Hayuningtyas, Marimin, dan Indah Yuliasih............................................................................................................................. 22 KARAKTERISTIK SENSORIS PRODUK MINUMAN WHEY FERMENTASI DENGAN PENGGUNAAN PERSENTASE SUKROSA Muhammad Taufik dan Fatma Maruddin.......................................................................................................................... 36 KEBERLANJUTAN RANTAI PASOK INDUSTRI KECIL DAN MENENGAH (IKM) ALAS KAKI DI KABUPATEN DAN KOTA BOGOR Wilda Sukmawati, Machfud, Ono Suparno, Aji Hermawan......................................................................................................................... 45 STRATEGI PENGEMBANGAN KEMITRAAN AGROINDUSTRI NILAM DI KABUPATEN KONAWE SELATAN MENGGUNAKAN METODE ANALISIS SWOT DAN AHP Dzulkarnain, Imam Santoso, dan Siti Asmaul Mustaniroh........................................................................................................................ 53 APLIKASI EDIBLE COATING MINYAK KAYU MANIS PADA MANISAN TOMAT CHERRY SELAMA PENYIMPANAN Priska Wisudawaty, Indah Yuliasih, dan Liesbetini Haditjaroko....................................................................................................................... 63 ANALISIS TEKNOEKONOMI ALAT PENYEMBELIHAN AYAM UNTUK MENDUKUNG IMPLEMENTASI SISTEM JAMINAN HALAL Sucipto Sucipto, Riska Indra Wardani, Muhammad Arif Kamal, Danang Triagus Setiyawan.......................................................................................................................... 72 FIXED TIME PERIOD MODELLING FOR INVENTORY CONTROL SYSTEM IN REGIONAL WAREHOUSING Taufik Djatna dan Bagas Ari Wicaksono......................................................................................................................... 82 PEMULIHAN MINYAK SAWIT DARI SPENT BLEACHING EARTH DENGAN METODE EKSTRAKSI REFLUKS Muslich, Sri Utami, dan Nastiti siswi indrasti.............................................................................................................................. 90 EVALUASI MUTU BERAS DAN PENERAPAN GOOD HANDLING PRACTICE (GHP)) DAN GOOD MANUFACTURING PRACTICE (GMP) (STUDI KASUS PENGGILINGAN PADI DI KABUPATEN KARAWANG) Ekaterina Setyawati, Sukardi, Yandra Arkeman, Muslich............................................................................................................................. 100 PENGENDALIAN KUALITAS PANGAN DENGAN PENERAPAN GOOD MANUFACTURING PRACTICES (GMP) PADA PROSES PRODUKSI DODOL BETAWI (STUDI KASUS UKM MC) Rina Fitriana, Wawan Kurniawan, dan Jaquline Glenadys Siregar 110
FACTOR AFFECTING BUSINESS SUSTAINABILITY OF SMALL AND MEDIUM COFFEE SHOP Binagusto Mochammad; Mukhamad Najib; Mochammad Mukti Ali
Jurnal Teknologi Industri Pertanian Vol. 30 No. 3 (2020): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2020.30.3.308

Abstract

Penelitian ini bertujuan untuk mengetahui faktor-faktor yang mempengaruhi keberlangsungan kedai kopi bagi usaha kecil dan menengah (UKM) di Bogor. Jumlah kedai kopi mencapai lebih dari 90 gerai pada tahun 2019 dan banyak diantara mereka yang terpaksa menutup usahanya pada tahun berikutnya. Hal ini disebabkan oleh ketidakmampuan dari kedai kopi mandiri untuk memiliki sistem operasional yang baik. Faktor-faktor yang diamati dalam penelitian ini adalah manajerial, pelayanan, produk, ukuran perusahaan, dan lingkungan. Metode yang digunakan dalam penelitian ini adalah pengambilan data dengan menggunakan kuesioner dan wawancara. Responden terdiri atas 65 pengelola dan pemilik warung kopi mandiri di Bogor yang telah berumur lebih dari 1 tahun. Data yang telah diperoleh diolah menggunakan SEM PLS. Hasil penelitian ini menunjukkan bahwa manajerial, produk, dan layanan merupakan faktor yang secara signifikan mempengaruhi keberlangsungan usaha warung kopi mandiri secara positif. Sementara itu faktor ukuran perusahaan dan lingkungan tidak berpengaruh terhadap keberlanjutan dari kedai kopi mandiri. Selain itu diketahui dari penelitian ini bahwa faktor servis memediasi hubungan antara manajerial dan keberlanjutan secara signifikan dan positif. Dari sisi konsumen, pemilik harus memberikan pengalaman yang baik kepada konsumen agar konsumen dapat mencapai kepuasan. Kata kunci: bisnis UKM, faktor internal, keberlanjutan, kedai kopi mandiri, SEM PLS

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